36 results about "Casein micelles" patented technology

A process to prepare packaged pasteurized or sterilized aqueous drinkable products which comprise casein micelles (e.g. from dairy protein) and peptide-fractions, which peptide fractions are rich in tryptophan, and the products so-obtained. The process requires a heat preservation at a specific pH.

The invention discloses a preparation method of a 1,8-naphthalimide derivative fluorescent probe and a method for detecting casein by using the biological probe. A method for detecting casein based on aggregation-induced emission is established by using the characteristic of casein micelles. The detection of casein based on aggregation-induced synchronous emission has the technical effects that 1, the aggregation-induced emission phenomenon of a 1,8-naphthalimideprobe on casein micelles is brought up for the first time, and a casein detection technology is established; 2, a high-performance aggregation-induced emission probe is designed on the basis of a novel thought for providing aggregation emission efficiency by taking double carboxyl as a precursor embedded group and aggregating fluorescent elements on the surface of casein; 3, high selectivity to the detection of exogenous illegal additives is realized; 4, the casein aggregation-induced synchronous emission has the characteristics of high sensitivity, easiness, convenience, rapidness and accuracy, and the sensitivity can be raised by three orders of magnitudes compared with those of the conventional biuret method and colorimetric ELISA (Enzyme Linked Immunosorbent Assay) method.

The invention relates to a method for improving solubility of concentrated protein powder by means of the fatty acid combination or by removing calcium in casein micelle. Fatty acid is added into a raw material dairy product to reduce a pH value of protein, calcium in the casein micelle is combined or removed, and spray drying is carried out to obtain the concentrated protein powder rich in functional fatty acid; fatty acid calcium and a protein solution can also be separated by means of simple centrifugal operation, and the protein solution is dried in a spray mode to obtain the concentrated protein powder partially decalcified. The method has the advantages that the production process is simple and free of pollution; functional milk powder is rich in beneficial fatty acid, after being partially decalcified, the protein solubility is good, and storage stability is high; the concentrated milk protein powder is decalcified partially (10-30%), and nutritional value and functionality of milk protein are retained, and solubility is improved; the two products can be used for producing high-protein food such as liquid milk beverages, yoghourt, cheese and nutrition bars; fatty acid calcium obtained by means of centrifugal separation can be applied to feed processing.

The invention discloses a stable 25-hydroxyvitamin D (25-OH VD) chemiluminescence immunoassay kit. The kit includes a reagent R1, a reagent R2, a reagent R3, a reagent R4 and a reagent R5. R1 is a buffer containing streptavidin magnetic particles. R2 is a buffer containing chemiluminescence marker-labeled 25-hydroxyvitamin D polyclonal antibodies and a protective agent. R3 is a buffer containing asmall molecule antigen derivative of biotin-bound vitamin and a protective agent. R4 and R5 are sample pretreatment reagents, and are used to dissociate 25-hydroxyvitamin D existing in a binding protein form in serum or plasma. The kit of the invention uses casein micelles as the protective agents to add the same in the reagent buffers, and is used to detect the content of the 25-hydroxyvitamin Din the serum or the plasma, effectively improves stability of the antigen derivative and accuracy of a testing result, solves the defect problems existing in the prior art, and facilitates storage and transportation of the reagents.

The invention discloses a casein-based dual-network antibacterial composite hydrogel material and a preparation method thereof. The preparation method includes the steps that: casein serves as a basematerial, zinc oxide nanoparticles are introduced, casein dispersion liquid and the zinc oxide nanoparticles are evenly mixed through physical blending; metal ions are used as a cross-linking agent topromote the casein to be complexed and cross-linked in a self-crosslinking structure to form a double-network structure; part of the zinc oxide nanoparticles are coated and dispersed in hydrogel in the form of an antibacterial agent, and the casein-based double-network antibacterial composite hydrogel is obtained through UV photocuring. The casein-based dual-network composite hydrogel is obtainedby utilizing the advantages of unique amphipathy, good swelling property, wide source, low price and the like of the casein, and has the advantages of high reaction rate and stable structure. According to the prepared casein-based dual-network composite hydrogel, nanoparticles are uniformly dispersed and effectively cross-linked between casein micelles, so that the hydrogel is green and environment-friendly, has stable performance and has antibacterial property.

The invention relates to a composition for the enrichment of food and / or beverage and to a method of preparing such composition. The composition comprises additive loaded beta-casein micelles which are of a diameter of about 100 nm or less. These nano-sized beta-casein assemblies are formed at pH values which are preferably one or more pH units above or below the pI of the protein (pI=5.3). More preferably the beta-casein nano-assemblies are formed at a pH range between about 6.0 and about 8, or between about 2.0 and about 4.2. The invention provides vehicles for delivery of additives via transparent beverages and other foods and drinks and / or acidic foods and drinks and / or non fat foods and drinks.

Nanoparticulate assemblies of isolated beta-casein, are useful for encapsulation of bioactive therapeutic substances, particularly therapeutic agents with poor bioavailability. These nano-sized beta-casein assemblies are preferably formed at pH values which are at least one or more pH units below or above the pI of the protein. Pharmaceutical compositions comprising the beta-casein micelles may be used to administer the agents to the GI tract for treatment of local or systemic conditions. These carriers are stable over a wide temperature range (optionally at least from about 1° C. to at least about 45° C.).

The invention relates to a preparation method of alpha-lactalbumin-rich whey. The method comprises the following steps of: carrying out heat treatment on skim milk and then separating casein through enzyme coagulation treatment. Through heating the skim milk, the alpha-lactalbumin and beta-lactoglobulin are respectively denaturized, the proper denaturation degree can be reached through controlling heating conditions, and meanwhile the beta-lactoglobulin is agglomerated on casein micelles to the greatest extent; and through the enzyme coagulation treatment, such as adding rennin to the skim milk and the like, the casein enzyme coagulation can be ensured so as to realize the separation of the alpha-lactalbumin from the beta-lactoglobulin agglomerated on the casein. The concentration ratio of the alpha-lactalbumin to the beta-lactoglobulin in the whey obtained by adopting the method can be improved to 2-4 from about 0.3 of raw milk, therefore, the alpha-lactalbumin enrichment is realized to a greater degree.

A method for eliminating the uncooked curd defect in process cheese products associated with fortification of milk during the natural cheese make process. This fortification results in a significant increase in the amount of calcium bound in the casein micelle. The fortified milk is subjected to an acid or acid producing material that quickly lowers the pH either before or after pasteurization to a pH of approximately 6.6 to 5.70. The acidification is performed under turbulent conditions to maintain milk protein native integrity. The acidification step results in a significant migration of calcium out of the casein micelle and into a soluble form that is carried away with the whey stream. The acidified fortified milk is then subjected to the conventional cheese making process. The resulting natural cheese can then be further processed into a process cheese product without the risk of uncooked curd particles in the finished product.

The invention discloses a method for distinguishing raw milk, pasteurized milk and UHT milk. In the method, nephelometry is used for distinguishing the raw milk, the pasteurized milk and the UHT milk. Different heat treatment processes have greatly different influences on milk components. After the raw milk is treated by different heat treatment temperature and time, calcium in the milk changes from colloidal calcium into soluble calcium when the milk meets the calcium chelates, and casein micelle is dispersed, thus, the milk can present different turbidities. Therefore, the raw milk, the pasteurized milk and the UHT milk can be distinguished quickly by means of nephelometry, and the method disclosed by the invention is simple and convenient to operate, quick in detection and low in cost. The method disclosed by the invention has wide application prospect in the field of rapid detection for liquid milk products.

The present invention relates to a casein concentrate wherein the milk protein comprises not more than 10% serum protein, and wherein the casein micelles have an average size of less than 175 nm in diameter; and wherein the concentrate has a pH below 6,7. Treating milk so as to shift the equilibrium out of the casein micelles and towards the serum phase modifies the micelles so as to allow increased water binding by the casein concentrate. High shear processing also allows for the increased water binding in the milk product, such as cheese. The invention further relates to a process of preparing a modified casein concentrate comprising the steps of treating milk by microfiltration to produce a microfiltration retentate comprising casein micelles and a reduced amount of serum proteins compared to the starting milk, adding an agent capable of modifying the chemical equilibrium between the calcium bound in the casein micelles and present in the serum phase treating the resulting product in a dynamic high pressure shear process. Finally, the invention provides cheese and dairy products which can be prepared by using the casein concentrate of the invention.

The present invention relates to the field of food technology and delivery of hydrophobic biologically active compounds, particularly nutrients, via food products and beverages. In particular the present invention provides isolated casein micelles useful for the encapsulation of hydrophobic nutrients, therapeutic and cosmetic compounds, compositions thereof and methods of preparing the micelles.

The invention provides methods for improving at least one physicochemical property of a product comprising casein micelles, the method comprising applying carbon dioxide to an aqueous product comprising casein micelles to reduce the pH of the product; increasing the pH of the product; and collecting the product comprising casein micelles, in which at least some of the casein micelles of the product are modified in structure by one or more of steps a) and b) compared to naturally occurring casein micelles thereby improving at least one physicochemical property of the product comprising casein micelles. The method reduces viscosity and improves mouth feel of reconstituted product, reduces rehydration time for dried product, improves cheese manufacturing by reducing rennetting or clotting time in cheese manufacture or reducing the amount of rennet required in cheese manufacture.

A method of in vivo assembly of a recombinant micelle including: introducing a plasmid into a plant cell, wherein: the plasmid includes a segment of deoxyribonucleic acid (DNA) for encoding a ribonucleic acid (RNA) for a protein in a casein micelle, the segment of DNA is transcribed and translated; forming recombinant casein proteins in the plant cell, wherein: the recombinant casein proteins include a κ-casein and at least one of an αS1-casein, an αS2-casein, a β-casein; and assembling in vivo a recombinant micelle within the plant cell, wherein: an outer layer of the recombinant micelle is enriched with the κ-casein, an inner matrix of the recombinant micelle include at least one of the αS1-casein, the αS2-casein, the β-casein.

The present invention provides a cheese quality improver and a preparation method thereof, and aims to provide a reasonable and effective method for shortening the curding time and improving the cheese quality. The method is suitable for industrial large-scale production. With the method of the invention, the casein micelle with high enzymatic coagulation speed, high gel strength and large grain size is separated from the milk; a material separated from the milk is used as the cheese quality improver for the first time, and the improver can shorten the cheese making time while improving the cheese quality. Compared with the prior art, the method does not additionally introduce non-bovine milk source material so as to avoid food safety problems.

The invention discloses a preparation method of low-mineralization micelle-state casein, and belongs to the field of milk powder processing. The method comprises the following steps: firstly, carrying out microfiltration and multi-time washing filtration on sterilized skimmed milk to obtain a casein micelle ingredient, then adjusting a part of the ingredient to a relatively low pH condition by using an acidifying agent to dissociate micelle calcium phosphate, and removing free calcium by combining ultrafiltration and multi-time washing filtration, or directly removing free calcium and micelle calcium in the ingredient by adopting a cation exchange column; and after the pH value is adjusted back to the initial pH value, compounding the decalcified casein ingredient with non-decalcified casein to realize preparation at different mineralization levels, and then performing spray drying to obtain a series of low-mineralization casein ingredients. The method is simple and convenient in process, the preparation of a series of casein ingredients with different decalcification rates can be quickly realized to meet different use requirements, the control on the decalcification rate is accurate, and the standardization of the product quality is realized.

The invention provides a preparation method of high-calcium milk, a preparation method of high-calcium low-fat milk, a high-calcium milk product and a high-calcium low-fat milk product. The preparation method of the high-calcium milk and the preparation method of the high-calcium low-fat milk comprise the following steps of firstly preparing high-calcium protein powder, sweetening substances and milk, wherein high-calcium protein powder which is obtained by separating and concentrating micellar casein, and of which the calcium content is greater than or equal to 2000mg / 100g is used as the high-calcium protein powder, based on the total amount of the high-calcium milk being 100%, the percentage by weight of the sweetening substances is 0.5-0.8%, the total content of the high-calcium proteinpowder and the milk is within the limit that the content of calcium in the high-calcium protein powder and the milk in finished products of the high-calcium milk is greater than or equal to 120mg / 100ml, and full fat raw milk of which the calcium content is 95-115mg / 100g is used as the milk; during preparation, firstly, uniformly mixing the high-calcium protein powder with the sweetening substances to obtain a mixture, then pouring the mixture into milk which is preheated to 20-30 DEG C in advance, and performing uniform mixing; then performing rapid cooling to 4-10 DEG C; and finally, performing preheating to 65-70 DEG C, performing homogenizing, performing sterilizing, performing cooling and performing filling to obtain finished products. The high-calcium milk product can meet health requirements of consumers for pure milk products free from food additives.

The invention provides a preparation method of a high-calcium whey beverage and a product thereof. The preparation method comprises the following steps that whey, high-calcium protein powder, a sweetsubstance and water are prepared, wherein the high-calcium protein powder is prepared by separating and concentrating casein micellae in sequence, and the content of calcium is equal to or higher than2000 mg / 100g; the pH value of the whey is 5.6-5.8, the total amount of the finished product high-calcium whey beverage is 100%, the weight percentage of the whey is 30-91%, the weight percentage of the sweet substance is 2.5-5.3%, the weight percentage of the water is 0-61%, and the content of the high-calcium protein powder is limited by that the calcium in the high-calcium protein powder account for, by mass percentage, 120 mg / 100 ml or above of the finished product high-calcium whey beverage. During preparation, the high-calcium protein powder is evenly mixed with the sweet substance firstand then put into the whey which is preheated to 20-30 DEG C for uniform mixing; water is added to set the volume, and then cooling is quickly conducted; preheating, homogenizing, sterilizing, cooling and filling are conducted, and the finished product is obtained. The high-calcium whey beverage containing no food additives is prepared.

Nanoparticulate assemblies of isolated beta-casein, are useful for encapsulation of bioactive therapeutic substances, particularly therapeutic agents with poor bioavailability. These nano-sized beta-casein assemblies are preferably formed at pH values which are at least one or more pH units below or above the pI of the protein. Pharmaceutical compositions comprising the beta-casein micelles may be used to administer the agents to the GI tract for treatment of local or systemic conditions. These carriers are stable over a wide temperature range (optionally at least from about 1° C. to at least about 45° C.).

The invention discloses a preparation method of a casein micelle concentrated solution with high thermal stability and low viscosity, and belongs to the technical field of dairy product processing. The preparation method comprises the following steps: preparing a micelle reconstitution fluid by adopting MCC or MPC, carrying out Tg enzyme crosslinking treatment on the reconstitution fluid, and then adding citrate ions, or carrying out decalcification treatment, or adding sodium ions; the degree of crosslinking of kappa-casein, which is achieved by Tg enzyme treatment, is 30%-90%; the concentration of the added citrate ions is 8-22 mM / 100 g of casein; the decalcification rate of the decalcification treatment is 9%-25%; the citrate ions are brought in by trisodium citrate and citric acid, and the molar ratio of the trisodium citrate to the citric acid is 7.5: 2.5-8.5: 1.5. According to the invention, Tg enzyme treatment and citrate ion addition, Tg enzyme treatment and decalcification treatment, and Tg enzyme treatment and sodium ion addition have synergistic effects, so that the natural polymeric structure of micelles can be well maintained, and aggregation among micelles can be inhibited during high-temperature sterilization of the concentrated solution and subsequent storage; the concentrated solution has relatively high thermal stability and relatively low viscosity.

The invention discloses hydrogel synergistically constructed by macromolecular self-assembly and metal coordination, and relates to the field of biomedical high polymer materials, and the hydrogel is prepared by the following steps: firstly, preparing nano-scale spherical casein micelles with negative charges on the surface by utilizing the characteristic that casein can be self-assembled into micelles in an aqueous solution; secondly, metal ions are added and reassembled with the casein micelles to form a spherical aggregate with the metal ions on the surface; and then adding an organic small molecule compound containing disulfide bonds to generate dynamic coordination bonds with metal ions, thereby preparing the nanoscale micelle cross-linking agent. And finally, introducing the nano-micelle cross-linking agent into a monomer solution, and constructing the high-strength multifunctional hydrogel with a uniform internal structure under the induction of ultraviolet light. The hydrogel obtained in the invention has excellent biocompatibility and relatively high adaptability, and is a multifunctional hydrogel with great medical potential.

The invention relates to the technical field of cheese production, and discloses a reproduced cheese production method and production line. The production method comprises the following steps of S1, extruding cheese blocks into cheese slices; S2, cooling the cheese slices to 30 DEG C or below; and S3, cutting the cooled cheese slices into strips or segments. According to the method, cheese blocks are firstly extruded into cheese slices, and then the cheese slices can be quickly cooled to a temperature suitable for cutting, so that the cheese slices can quickly enter a production process of cutting and shaping, and the production time of cheese products is remarkably shortened; and due to the fact that relatively large internal ice crystals do not need to be formed due to long-time freezing, a relatively good casein micelle network can be kept, and it can be guaranteed that cheese products have high stretchability.

The invention discloses a formula of cheese cream and a preparation method thereof, and relates to the technical field of food. The cheese cream comprises the following formula: cheese powder, anhydrous cream, refined vegetable oil, ground cinnamon, sesame and walnut powder, milk protein powder, pectin, condiments, additives and purified water. The cheese powder, the cinnamon powder, the sesame walnut powder and the pectin are added, so that the nutritional value and the applicable group of the cheese cream can be improved, the cheese powder contains rich protein, fat, phosphorus, vitamins and calcium, is rich in nutrition and promotes absorption of a human body, and the pectin is beneficial to intestinal peristalsis to improve constipation; and infectious microbes and toxins in intestines can be absorbed. In addition, the milk protein powder can effectively promote absorption, buffer salt in the seasoning reduces casein micelle aggregation in heat treatment, fat globule membranes are protected, no fat aggregation particles exist, and the stability of the product at low temperature and normal temperature storage periods is effectively guaranteed.

The present invention discloses a dried composition comprising β-casein micelles, assemblies and complexes thereof. The dried composition is stable in the dried state as well as upon re-suspension The dried composition retains the biological activity, drug load capacity, particle size and particle size distribution of the β-casein micelles, assemblies and complexes comprising the active pharmaceutical ingredient, within the dried state and upon resuspension in a buffer or an aqueous pharmaceutical carrier.

The present invention relates to a the field of food technology and delivery of hydrophobic biologically active compounds, particularly nutrients, via food products and beverages. In particular the present invention provides isolated casein micelles useful for the encapsulation of hydrophobic nutrients, therapeutic and cosmetic compounds, compositions thereof and methods of preparing the micelles.

The invention discloses a formula of oat cream and a preparation method thereof, and relates to the technical field of food. The oat cream comprises the following formula: oat flour, anhydrous cream, refined vegetable oil, ground cinnamon, walnut kernel powder, insect active protein powder, coix seed powder, condiments, toners, additives and purified water. The nutritional value and applicable groups of the oat cream can be improved by adding the oat flour, the cinnamon powder, the walnut kernel powder and the coix seed powder, the insect active protein powder can also effectively promote skeletal development, the color matching product is added, so that the diversity of cream colors can be enhanced; meanwhile, the color matching product adopts fruit and vegetable juice with green nutritional value; the vitamin content in the cream is increased, and vitamins needed by the human body are supplemented; buffer salt in the seasoning reduces casein micelle aggregation in the heat treatment process, fat globule membranes are protected, no fat aggregation particles exist, and the stability of the product at the low temperature and the normal temperature storage period is effectively guaranteed.

The invention discloses a method for distinguishing raw milk, pasteurized milk and UHT milk. In the method, nephelometry is used for distinguishing the raw milk, the pasteurized milk and the UHT milk. Different heat treatment processes have greatly different influences on milk components. After the raw milk is treated by different heat treatment temperature and time, calcium in the milk changes from colloidal calcium into soluble calcium when the milk meets the calcium chelates, and casein micelle is dispersed, thus, the milk can present different turbidities. Therefore, the raw milk, the pasteurized milk and the UHT milk can be distinguished quickly by means of nephelometry, and the method disclosed by the invention is simple and convenient to operate, quick in detection and low in cost. The method disclosed by the invention has wide application prospect in the field of rapid detection for liquid milk products.

The invention relates to a composition for the enrichment of food and / or beverage and to a method of preparing such composition. The composition comprises additive loaded beta-casein micelles which are of a diameter of about 100 nm or less. These nano-sized beta-casein assemblies are formed at pH values which are preferably one or more pH units above or below the pI of the protein (pI=5.3). More preferably the beta-casein nano-assemblies are formed at a pH range between about 6.0 and about 8, or between about 2.0 and about 4.2. The invention provides vehicles for delivery of additives via transparent beverages and other foods and drinks and / or acidic foods and drinks and / or non fat foods and drinks.